Make a comforting bowl of Rabboki loaded with chewy rice cakes, plump dumplings, bouncy ramen noodles, and fresh veggies all swimming in a sweet and spicy sauce. Learn how to make this popular Korean dish at home in 15 minutes!
What is Rabokki?
If you love chewy Tteokbokki rice cakes and can’t get enough of bouncy ramen noodles, look no further - Rabokki is what you need in your life ASAP!
Rabokki is a popular Korean dish that combines the two dishes Ramyeon (instant noodles) and Tteokbokki (rice cakes), which equals Rabokki.
Unlike Tteokbokki, which has rice cakes as the star ingredient, Rabokki has many exciting components mixed in so every bit is a pleasant surprise! It’s so much fun to eat and definitely the perfect dish for sharing.
Key Ingredients for Delicious Rabokki
This recipe is broken down into two parts, the seasoning sauce and the remaining ingredients, such as toppings.
- Toppings: This can be as simple or complex as you’d like! Common favorites are ramen noodles, rice cakes, & dumplings! Feel free to experiment with American or mozzarella cheese or seaweed - they're absolutely delicious add-ins too.
- Protein: For this recipe, I’m using soft-boiled eggs and chicken dumplings, however, you can use any dumplings you like. Fish cakes are also a favorite to add-in.
- Vegetables: Cabbage and onions are my favorite veggies to toss in, however, feel free to add in carrots or any of your other favorite veggies!
- Broth: Chicken broth is used as a quick broth base option, however, if you’d like to make a more traditional Rabokki, you can boil kelp and anchovies in water for a delicious traditional broth!
Two Options for Serving & Eating
You have a couple of options to enjoy this deliciously comforting dish. The first common way is to cook your Rabokki in a pan, then serving them in bowls as you would any dish.
Alternatively, if you have a burner you can use on your dining table, you can cook and eat your Rabokki at the table!
Place all your ingredients in the pan and set the pan’s heat to medium, then reduce down to low once it begins to boil. Enjoy eating the toppings as it cooks with the rest of your meal, adding in more broth, if needed, once the sauce boils down.
Complete Your Meal with More Easy Favorites!
- Kimchi Pancakes (15 Minutes Only!)
- Kalbi Short Ribs (The Most TENDER Ribs!)
- Tteokbokki Rice Cake Recipe (Quick & Easy!)
- Korean Soft Steamed Egg (10 Minutes Only!)
- Korean Kimchi Soup (15 Minutes or Less!)
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Rabokki
Ingredients
Sauce
- 3 tablespoons gochujang Korean chili paste
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon gochugaru Korean chili flakes
- 2 teaspoons ramen packet seasoning optional
Ingredients
- 4 cups anchovy or dashi stock*
- ½ medium onion finely diced
- ¾ cup cabbage shredded
- 14 rice cakes soaked in warm water for 20 minutes then drained
- 4 frozen dumplings
- 1 pack instant ramen noodles
- 2 boiled eggs cut in half
- ½ tablespoon sesame seeds toasted white and/or black
- 2 green onions thinly sliced
Instructions
- In a small bowl, combine the sauce ingredients. Set aside.
- Pour the anchovy or stock into a large pot on medium-high heat, then pour in the sauce. Stir until the sugar is dissolved then bring broth to a boil.
- Add in onions, cabbage, rice cakes, dumplings, cabbage, and instant ramen. Bring broth to a boil again and cook for about 7 minutes, or until the dumplings are cooked through and the noodles and rice cakes are chewy. The sauce should also have thickened too.
- Alternative Serving: If you’re cooking your Rabokki at the table, top the ingredients with eggs, sesame seeds, and green onions, then start eating as the ingredients finish cooking. is brought to a boil, reduce the heat to medium-low and beg
- Finish with boiled eggs, sesame seeds, and green. Stir then turn off the heat. Serve immediately & enjoy!
Notes
- Dashi Stock: Dashi stock can be easily found at local Asian or Japanese markets or on Amazon. I like that it comes in powder form, making it easily accessible for other recipes! Alternatively, you can swap it out for 3 cups low-sodium chicken stock + 1 cup water.
- Key Tips:
- Best Pan Choice: I like using a large shallow pan with tall walls to help the broth thicken up more quickly. Then, I’ll bring the whole pan over to the table to pick from or, I’ll use my portable burner and we’ll all just eat directly from the pan as things finish cooking!
- Getting the Perfect Noodle Texture: Double-check the cooking time of your ramen noodles before adding them in. The rice cakes usually take the longest to cook (about 8-10 minutes) and sometimes the noodles are done way before then. Check the noodle’s packaging to avoid mushy soggy noodles.
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Two Options for Serving & Eating:
- You have a couple of options to enjoy this deliciously comforting dish. The first common way is to cook your Rabokki in a pan, then serving them in bowls as you would any dish.
- Alternatively, if you have a portable stove with gas canisters you can use on your dining table, you can cook and eat your Rabokki at the table! Place all your ingredients in the pan and set the pan’s heat to medium, then reduce down to low once it begins to boil. Enjoy eating the toppings as it cooks with the rest of your meal, adding in more broth, if needed, once the sauce boils down.
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Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
At
Sugar?
AT
Sorry, read recipe wrong! It’s delicious
mikhaeats
haha yay, so glad you enjoyed it!